Preparation

cook the potatoes, peel and cut into round slices. Reserve. in a pan put the butter or margarine and the flour. mix well. add the broth and let it warm until you get a thick and consistent sauce. chop the parsley into very small pieces. add vinegar, drained capers, finely chopped parsley and sour cream. remove from heat as soon as it boils. arrange the potatoes on a platter and pour the sauce over them. let it taste for an hour or more before serving.
yield: 10 people

Ingredients

  • 6 large potatoes
  • 2 tablespoons of butter or margarine
  • 60 g of wheat flour
  • 1 tablet of broth dissolved in 1 cup (tea) of water
  • 1 to 2 tablespoons of vinegar
  • 1 glass of capers
  • 1 cup of parsley
  • 1 cup (tea) sour cream